Gingersnap Mini Muffins

Gingersnap Mini Muffins

These tiny ginger muffins are delicious with marmalade or plain as a bite-size snack.

25 min. prep time
48 mini muffins
242 Ratings


1/4 cup sugar
1/4 cup firmly packed brown sugar
1/2 cup Land O Lakes® Butter, softened
2/3 cup mild flavor molasses
1 1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
2 teaspoons freshly grated lemon zest
2 1/2 cups all-purpose flour
1 cup sour cream
Large grain sugar or sugar
Orange marmalade, if desired


Heat oven to 375°F.

Combine all muffin ingredients except flour, sour cream, powdered sugar and orange marmalade in bowl. Beat at medium speed until well mixed. Add flour and sour cream; continue beating until well mixed.

Spoon batter into greased mini muffin pans, filling cups 3/4 full. Bake 11-14 minutes or until toothpick inserted in center comes out clean. Let stand 5 minutes; remove from pans. Sprinkle with large grain sugar; serve with orange marmalade, if desired.

Recipe Tip

- For standard size muffins use 12-cup muffin pan. Bake 14-18 minutes. Makes 2 1/2 dozen.

- Mini baked muffins can also be dipped in sugar, while warm, or drizzled with melted white baking chips.

Nutrition Facts (3 mini muffins)

Calories: 210

Fat: 6g

Cholesterol: 15mg

Sodium: 200mg

Carbohydrates: 30g

Dietary Fiber: 0g

Protein: 3g

Recipe #6847C©2001Land O'Lakes, Inc.

Recipe Comments & Reviews

Super different muffins recipe! The spices add such exquisite taste to this dessert. Made mini muffins for finger food at a party and the guests really loved it! These muffins are best eaten the same day, they dry out quickly! I documented the preparation of this recipe myself.
I am new to blogging, so any comment or opinion would do me good.

Made these for a tea; simple and delicious. Don't over-bake; my oven did them in 11 minutes. Might be good with some dried currents mixed in.
These were just like mini pieces of gingerbread cake, very tasty.

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